BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Poke holes in cake almost to bottom with handle of round wooden spoon about 1-inch apart. Wipe off handle as needed.

BEAT frosting into remaining whipped cream in medium bowl. Spread over top of cake. Cut small corner off bag with whipped cream. Place dollops of whipped cream (6 dollops lengthwise by 3 dollops across width for a total of 18) on top of cake. Garnish with lemon curls.